Chicken and Pasta with Sun-dried Tomatoes and Spinach Recipe

I love this recipe because not only is it super yummy, but it is fairly healthy.  I wish I could remember where I found it, but I believe I cut it out from a newspaper somewhere. As always I changed a few things. First I added chicken.  I can't imagine eating just plain pasta - I need a bit of meat in my meal.  Also, I used fresh spinach instead of frozen.  To me frozen spinach smells like fish and even tastes like it too.  Plus there is the nasty, slimy texture.  No wonder so many people hate spinach and if you are one of those who won't go near it with a ten foot pole I would suggest trying this recipe out.  I used to be just like you. Throughout my life I have detested most vegetables, especially ones that have been cooked.  When I was little my poor mother could never get me to eat my vegis.  Plus recently I have found out I am allergic to most vegis (and even fruits) when eaten raw.  So it's hard finding something I like and can eat without having my lips look like Bubba in Forest Gump.  So give this recipe a try:  simple, delicious and healthy.

Ingredients:

• 1 - 1 1/2 lbs Boneless/Skinless Chicken Breasts
• 1 lb Pasta 
• 8 oz. Fresh Mushrooms, washed and sliced
• 1-2 Garlic Cloves or Garlic Powder
• 1/4 C Olive Oil
• 1/2 t. Red Pepper Flakes
• 12 oz. Fresh Spinach
• 1/2 C Sun Dried Tomatoes - Sliced
• 1/4 C Fresh Parmigiano Reggiano Cheese
• Salt, Pepper and Garlic Powder to taste

First, brush the chicken breasts with olive oil and season with salt, pepper and garlic powder.  Bake for about 45 minutes or until done.  Cut into thin slices.

While the chicken is baking whisk together the olive oil and red pepper flakes and let sit.

Put a pot of water on the stove to boil for the pasta and cook according to the directions on the box.  For this recipe I like bow-tie pasta, but any of your favorite shapes will work.

Since a watched pot never boils, divert your attention to the mushrooms.  Saute them with a bit of oil and salt until tender.

Once the pasta is done cooking, drain and return to the pot.  Add your spinach to the pasta, stir and cover. Let sit for a few minutes so the spinach will wilt a bit.  

Once your spinach has wilted add the sliced chicken, the olive oil with red pepper flakes and the sliced sun-dried tomatoes.  Stir in the cheese.  I never have fresh Parmigiano-Reggiano cheese on hand, but I usually have an Italian blend and that works well.  Give your pasta a taste and add some salt, pepper and garlic powder if needed.

This is a wonderful and quite simple recipe to make.  Plus my family likes it and I hope yours will too.